Description
A delicious and creamy Garlic Parmesan Chicken Pasta featuring penne tossed in a rich garlic cream sauce topped with crispy, golden Parmesan-crusted chicken cutlets. Ready in just 30 minutes, this stovetop recipe is perfect for a comforting family dinner.
Ingredients
Garlic Parmesan Chicken
- 2 pounds boneless, skinless chicken breast, cut into thin cutlets
- 1/3 cup Italian style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus more as needed
Pasta with Garlic Cream Sauce
- 16 ounces penne pasta, uncooked
- 6 tablespoons butter
- 4 cloves garlic, pressed
- 2 tablespoons flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
Garnish (optional)
- Chopped parsley
Instructions
- Cook the pasta: Cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Prepare the chicken coating: Cut or pound chicken breasts into thin cutlets. In a bowl, mix together Italian bread crumbs, Parmesan cheese, garlic powder, and salt.
- Coat the chicken: Generously coat each chicken cutlet on both sides with the bread crumb mixture.
- Cook the chicken: Heat 2 tablespoons olive oil in a large heavy skillet or cast iron over medium heat. Once hot, add the chicken cutlets, cooking without moving for 4-5 minutes, until golden and crispy. Flip and cook the other side for 4-5 minutes or until the internal temperature reaches 165°F. Remove chicken and set aside. Cook in batches as needed, adding more olive oil to the skillet if it becomes dry.
- Make the garlic cream sauce: In the same skillet, add the butter and stir until melted. Add pressed garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and stir well to combine.
- Incorporate broth and thicken: Slowly pour in the chicken broth while stirring to keep the mixture smooth. Bring to a simmer and cook until the sauce thickens, about 60-90 seconds.
- Finish the sauce: Add salt and pepper, then gradually stir in the heavy cream. Bring back to a simmer. Stir in the Parmesan cheese and cook for another 3-5 minutes until the sauce is creamy and thickened.
- Toss pasta in sauce: Add the cooked and drained penne pasta to the sauce, tossing gently to coat well.
- Serve: Plate the creamy pasta and top with either whole or sliced Parmesan chicken cutlets. Garnish with chopped parsley if desired. Enjoy warm!
Notes
- For best results, cook chicken in batches and avoid overcrowding the pan to achieve a crispy crust.
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- Adjust the seasoning to taste – add extra garlic powder or pepper if preferred.
- Use freshly grated Parmesan for the best flavor and texture.
- Leftover pasta and chicken can be stored in the refrigerator for up to 3 days.
